2 3/4 c. flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
2 c. sugar
4 eggs
1 1/2 c. coarsely chopped walnuts
3/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. ginger
1/4 tsp. cloves
1 c. butter (softened)
1 1/2 tsp. vanilla
1 can (#1) pumpkin (or 1 3/4 c.)

Cream butter and sugar, add eggs and stir in half flour mixed with spices and leavening then add pumpkin and remaining flour until well blended. Stir in walnuts and pour into greased 3 quart fluted pan (bundt) which has been sprinkled with fine dry bread crumbs.

Bake at 325 degrees for 80 to 90 minutes. Stand on rack 15 minutes, then invert to cool completely. Dust with powdered sugar if desired.